Turkish Delight

Hi there,

As you may recall my last post on Turkish delight flavoured cupcakes. I bought a nice big bottle of rose water especially for them. They turned out so wonderfully and the flavour was amazing that I wanted to use my rose water for more goodness. The obvious choice was to make actual Turkish delight this time.

The smell of rose water reminds me of my first year of uni where I organised out hall ball. The theme was The Lion, The Witch and The Wardrobe and the museum atrium was turned into the Ice Queen's kingdom. As those who are familiar with the book will know, it is here where the Ice Queen gave Edmund some Turkish delight. So in keeping with the theme of the ball, I ordered 20kg(!!!) of Turkish delight from the local Turkish kebab shop and with the help of a few friends we packaged it all up into tiny cellophane bags with pretty organza bows to place at everyones table setting. We spend a good three nights packaging the stuff up and at the end of each packing session we were covered head to toe in the corn flour-icing sugar mixture. Opening my bottle of rose water and taking a whiff brought me right back to those nights.

I wanted to make this the proper way, with corn flour instead of using gelatine as the gelling agent. It requires an electric beater and a candy thermometer and it helps if you have at least 3 hands. The recipe I found was off this website by Titli Nahaan; Titli's Busy Kitchen. She had a video tutorial which was really helpful as it allowed me to see the exact colour and consistency that my sugar syrup and corn flour gloop needed to be.

I think I needed to cook my starch a little longer has my finished product is very soft and sticky. It was a good first attempt though.

I am not going to even attempt to write down a method here, just use the link and watch her video. Its step by step and fool proof.

Here is what you will need for it:

800g white sugar
1 1/2 cups water
1 tablespoon lemon juice

120g corn flour (I used maize cornflour)
2 cups cold water
1 teaspoon cream of tartar

Red/pink food colouring
1 tablespoon of rose water

The ingredients are really very simple. Use this tutorial here for excellent instructions :)

If this seems like too much effort and stickiness (trust me, things get very sticky!) then pop down to your local kebab shop or international isle and pick up a box of it. Nom nom nom. I think I might use some of the runty pieces (which there are lots of) and pop them into the inside of my next batch of Turkish delight cupcakes.